Southwestern Chopped Salad with Cilantro Dressing


Large head of romaine

15 oz. can black beans, rinsed and drained

1 large orange bell pepper

1 pint cherry tomatoes

2 cups corn (I used frozen, thawed)

5 green onions

Creamy Cilantro-Lime Dressing* or other dressing of choice


Finely chop romaine, bell pepper, tomatoes, and green onions. 

Place all ingredients in a large bowl and mix to combine.

Toss with desired dressing.

*Creamy Cilantro-Lime Dressing


1 cup loosely packed cilantro, stems removed and roughly chopped

1/2 avocado (or 1/2 cup plain vegan yogurt)

2 Tbsp. fresh lime juice (about 1/2 lime), more to taste

1-2 garlic cloves

1/4 cup olive oil (for oil-free, sub a little water to thin)

1 1/2 tsp. white vinegar

1/8 tsp. salt


Puree all ingredients in a blender or food processor until smooth.

Taste and adjust seasonings if necessary.